Ingredients
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2 cups All-Purpose Flour
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1 cup Sugar
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1/2 cup (unsweetened) Cocoa Powder
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1 tsp Baking Powder
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1 tsp Baking Soda
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1/2 tsp Salt
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3/4 cup MilkNon-fat, 1% or whole
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2 Tbsp Vegetable Shortening(Or crisco or lard)
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2 Large eggs
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3 tsp, divided Vanilla Extract
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1/ cup Greek Yogurtnon-fat or whole, plain
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2 Tbsp, melted Unsalted Butter
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2 cups Confectioners' Sugar
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1/4 cup Cream
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1/4 cup Milk
Directions
Steps
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1
Done
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Special EquipmentDoughnut pans are highly recommended if you want them to look like doughnuts! I use the Wilton Doughnut Pans. Also recommended, a doughnut cutter to make the perfect doughnut shape and automatic doughnut holes. |
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2
Done
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Preheat the oven to 350°F/180°C. Grease your doughnut pans with a bit of oil, butter, vegetable shortening or cooking spray. |
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3
Done
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Make the Doughnut BatterIn a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt and set aside. In a separate large bowl, whisk the eggs, then add 3/4 cup milk (I use non-fat milk), the Greek yogurt (I use non-fat), 2 tsp vanilla extract, and 2 Tbsp of melted butter. Once combined, slowly add the dry ingredient mixture and fold in - I do this manually. You can use an electric mixer, but it's really not necessary. |
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4
Done
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Bake the DoughnutsPour the chocolate doughnut batter into your doughnut pans. For this, you can simply use a spoon, or for more precision, you can use a piping bag - just fill the bag and cut of the tip at an angle. Bake for 9-10 minutes or until a toothpick comes out clean. Let sit for about 5 minutes to cool then remove the doughnuts and transfer them to a wire rack to continue cooling. |
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5
Done
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Make the Doughnut GlazeSift the confectioner's sugar in a bowl - I use a large, shallow one since you will be dipping the doughnuts into it. Gradually add the cream and milk, and 1 tsp vanilla extract and stir until combined. |
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6
Done
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Glaze the DoughnutsDip each doughnut into the glaze. Place them back on the wire rack to set. Enjoy! |
